Tadka dhal

By: Chetna Makan

Chetna Makan’s comforting tadka dhal recipe combines lentils with turmeric and chilli in this warming vegetarian dish.

Serve as part of an Indian-inspired dinner with Chetna’s spinach and paneer curry, naan breads and mango chutney.

Chetna Makan’s comforting tadka dhal recipe combines lentils with turmeric and chilli in this warming vegetarian dish.

Serve as part of an Indian-inspired dinner with Chetna’s spinach and paneer curry, naan breads and mango chutney.

Ingredients

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Put the toor dhal into a large lidded saucepan, pour over 1.2 litres cold water, then add the salt and turmeric. Stir well and bring to the boil. Part-cover the pan and simmer for 30-35 minutes on a low heat until the lentils are tender.
In another pan, heat the oil on a medium heat, then add the cumin seeds. Once they start to sizzle, add the onion, green chilli and garlic. Cook for about 5 minutes until the onion is light golden brown.
Add the chilli powder and chopped coriander, then mix well. Add the cooked lentils and bring to the boil. Serve hot, sprinkled with chopped fresh coriander, with rice and yogurt.

Nutrition: per serving

The cooled dhal will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.
Toor dhal (or split pigeon peas) is a type of lentil. Find it in Indian shops and larger supermarkets. You can use yellow split peas instead, but they may need a little more liquid and cooking time.

Recipe By:

Chetna Makan

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